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Molecular and biochemical basis of dark-cutting beef
(2022-12)
Dark-cutting beef is a meat quality defect where beef fails to have a characteristic bright-red color typical of normal-pH beef. The occurrence of dark-cutting beef is associated with a high muscle pH resulting from defective ...
Characterizing the proteomic and mitochondrial functional differences between normal-pH and dark-cutting beef
(2019-12)
Dark-cutting beef is an example of color deviation, in which beef fails to have a characteristic bright-red color. The overall goal of the current research was to determine the biochemical basis of dark-cutting beef. Two ...